Ingredients

• 80g/2¾oz sea salt
• 40g/1½oz caster sugar
• sprig thyme
• 4 x 200g/7oz Iberico pluma
• 2 tbsp olive oil
• ½ bunch parsley
• finely chopped
• ¼ bunch oregano
• finely chopped
• 1 garlic clove
• crushed
• 1 green chilli
• seeds removed and finely chopped
• ¼ tsp cumin seeds
• crushed
• ¼ tsp sweet paprika
• ½ shallot
• finely chopped
• 50ml/2fl oz red wine vinegar
• 100ml/3½fl oz extra virgin olive oil
• salt and freshly ground black pepper
• 1 shallot
• thinly sliced
• 1 garlic clove
• thinly sliced
• olive oil
• 150g/5½oz piquillo peppers
• 25ml/1fl oz sherry vinegar
• 50ml/2fl oz chicken stock
• 50g/1¾oz cooked chickpeas
• ¼ tsp cumin seeds
• crushed
• ¼ tsp sweet paprika
• 1 tsp salt
• vegetable oil
• for deep-frying

Directions

• To make the brine
• put 1 litre/1¾ pint water and all the ingredients in a saucepan and heat until the salt and sugar dissolve. Leave to cool then place the pork in the brine
• cover and leave in the fridge for 2 and a half hours. Remove from the brine
• rinse well in fresh cold water and pat dry.
• To make the herb vinaigrette
• mix all the ingredients in a bowl and season with salt and pepper.
• To make the pepper purée
• gently cook the shallots and garlic in olive oil for 5 minutes. Add the peppers followed by the vinegar and chicken stock. Cook for 5 minutes then blitz in a blender. Season to taste with salt and pepper.
• For the chickpeas
• heat the oil in a deep fat fryer or a deep-sided
• heavy bottomed pan to 180C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Deep-fry the chickpeas for 2 minutes. Mix the spices and salt together
• drain the chickpeas and season with the spiced salt.
• Lightly oil the pork on both sides and place on a hot griddle. Cook for 2 minutes then flip over and cook for a further 2-3 minutes.
• To serve
• slice the pork and place on a large plate
• spoon the vinaigrette over the top then add a spoon of purée to the side. To finish
• scatter the chickpeas over the pork.